Description
Indulge in warm, pillowy seafood crepes drizzled with rich béchamel sauce, packed with protein and perfect for family meals.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons melted butter
- 1/2 teaspoon salt
- 1/2 pound mixed seafood (shrimp, scallops, crab)
- 1 tablespoon olive oil
- 1/2 cup Béchamel sauce
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- In a bowl, whisk together flour, eggs, milk, melted butter, and salt to form a smooth batter, ensuring no lumps by sifting flour.
- Heat a non-stick skillet over medium heat, grease it lightly, and pour enough batter to coat the bottom. Cook until edges lift and turn lightly golden, about 1-2 minutes, then flip and cook for another minute. Repeat with remaining batter.
- In another pan, heat olive oil and add mixed seafood. Sauté until cooked through, about 3-5 minutes, seasoning with salt and pepper.
- To assemble, place seafood filling in the center of each crepe, drizzle with Béchamel sauce, and fold the crepes over.
- Serve warm, garnished with fresh herbs if desired.
Notes
Tip: Consider adding sautéed spinach or lemon zest for a twist. Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing, Baking
- Cuisine: French
Nutrition
- Serving Size: 2 crepes
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 120mg